A Little Stew of Corn and Mushrooms

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Pairing corn with mushrooms yields an earthy side dish brightened by a few dashes of Marsala or sherry.

  • SERVINGServings

Ingredients

  • 3 Tbs. olive oil
  • 1/4 cup chopped shallots or red onion
  • 1/4 cup chopped scallions
  • 1 pound cremini or chanterelle mushrooms, sliced thick
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups corn kernels
  • 3 Tbs. Marsala or dry sherry
  • 3 Tbs. julienned fresh basil

Preparation

  1. Heat 2 Tbs. oil in large skillet over medium heat. Add shallots and scallions, and sauté until softened, about 3 minutes. Add mushrooms, salt, pepper and remaining 1 Tbs. oil, and continue cooking about 7 minutes, or until mushrooms soften.
  2. Add corn kernels and 2 Tbs. Marsala. Increase heat to medium-high, and cook 5 minutes, or until pan juices become syrupy. To serve, drizzle on remaining 1 Tbs. Marsala, and garnish with basil.

Nutrition Information

  • Serving Size: SERVES 4
  • Calories: 190
  • Carbohydrate Content: 19 g
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 20 mg
  • Sugar Content: 5 g